SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
スポンサーリンク
概要
著者
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Aso Kiyoshi
Department Of Agriciltural Chemistry Faculty Of Agriculture Tohoku University
関連論文
- The Relationship between the Ultracentrifugal Fraction and the Gel Electrophoretical Bands of Soybean Proteins
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- STUDIES ON THE UTILIZATION OF GRAPE PART IV. PRODUCTION OF GRAPE JUICE FOR DRINK (2)
- STUDIES ON THE UTILIZATION OF GRAPE PART III. INVERSION OF SUCROSE BY GRAPE JUICE
- STUDIES ON THE UTILIZATION OF GRAPE PART II. PRODUCTION OF GRAPE JUICE FOR DRlNK
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- STUDIES ON THE MIRIN (SWEET SAKE) II. FRACTIONATION AND DETERMINATION OF SUGARS IN MIRIN BY CARBON COLUMN CHROMATOGRAPHY
- STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
- Formation of 2-Methyl-3,6-dihydroxy-pyridine from Furyl methylketone and Hydroxylamine hydrochloride
- STUDIES ON THE AUTOCLAVED PRODUCTS OF POLYURONIDES
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- FORMATION OF 3-HYDROXY-6-BENZYL-PYRIDlNE FROM 5-BENZYL-FURFURAL AND AMMONIUM SULFATE
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- REACTION OF 2-FURYL-PROPYLKETONE WITH AMMONIA
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- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
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- STUDIES ON HONEY AND POLLEN VI. ON THE SUGAR COMPOSITION OF SEVERAL KINDS OF POLLEN
- STUDIES ON BEER I. ON THE SUGAR COMPOSITION OF BEERS
- STUDIES ON HONEY AND POLLEN V. ON THE SUGAR COMPOSITION OF HONEY (2)
- STUDIES ON HONEY AND POLLEN IV ON THE SUGAR COMPOSITION OF NECTAR AND NECTAR FROM THE STOMACH OF HONEYBEES
- STUDIES ON HONEY AND POLLEN III. ON THE SUGAR COMPOSITION IN THE POLLEN OF TYPHA LA TIFOLIA LINNE
- STUDIES ON NIOIGOME I. ON THE COMPOSITION OF NIOIGOME (PERFUMED RICE)
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- STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
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- STUDIES ON THE UNFERMENTABLE SUGARS (IX) IONOPHORESIS OF SUGARS
- ACETOLYSIS OF POLYSACCHARIDES I. ISOLATION OF NIGEROSE FROM THE ACETOLYSATE OF A DEXTRAN PRODUCED BY LEUCONOSTOC MESENTEROIDES NRRL B-421
- 2-HYDROXYACETYT-FURAN FROM SUCROSE
- ON THE REACTION OF NITRO-FURFURAL DERIVATIVES AND AMMONIUM SULFATE
- FORMATION OF 2-METHYL-3-HYDROXY-PYRIDINE FROM FURYL-METHYLKETONE
- STUDIES ON BEER II. GLUCO-BIOSES IN BEERS
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- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 3) SYNTHESIS OF OLIGOSACCHARIDES FROM GLUCOSE
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- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 2) ISOLATION AND IDENTIFICATION OF THE SYNTHESIZED OLIGOSACCHARIDES
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems